Ingredients

2 small crucian carp, 50 grams of white radish, 100 grams of tofu, appropriate amount of wolfberry, 1 segment of green onion, scallions, coriander, 3 grams of ginger, lard, a small amount of white pepper , salt, chicken essence.

Method/Steps

Cut the radish into shreds and slice the tofu. Soak wolfberries in warm water for a while, slice green onions, cut green onions and coriander into flowers, and slice ginger.

Wipe the clean pot with ginger, add lard and heat it to 50% heat, add the dried crucian carp and fry it. During the frying process, the heat should not be low. It is advisable to alternate between medium and medium heat, and fry both sides until golden brown.

Add green onion slices, ginger slices, hot water, and white pepper in turn. Bring to a boil over high heat and continue to cook for 7 or 8 minutes. Turn to medium to low heat and cook for about 20 minutes.

4

Finally add shredded radish, tofu, wolfberry, and chicken essence and continue cooking for 7 or 8 minutes. Add salt before serving and sprinkle with coriander and green onion.

Ingredients: 2 live crucian carp (400g), 150g white radish, 15g cooking wine, refined salt, monosodium glutamate, pepper, appropriate amount of green onion and ginger, 60g lard.

Method: 1. Remove the scales, dig out the gills of the crucian carp, and wash the internal organs (if you don’t want to do it yourself, you can ask the store to clean it up for you when you buy it). Peel and wash the radish, cut into thin strips, tie the green onion into knots, slice or loosen the ginger.

2. Heat the frying pan until there is green smoke, add lard (be sure to use pork) oil, so that the soup will be fragrant. Remember to shake the pot so that all four walls of the pot are covered with oil). When the oil is 50% hot, put the fish. On low heat, continue to fry the fish until both sides are golden brown. Remove from the pot and put it in another plate. Set aside. (When frying the fish, don’t flip it over in a hurry. Fry slowly. It is estimated that the part of the fish skin that touches the oil has been fried. Start to slowly shake the oil pan so that the fish head and tail can contact the hot oil. This will take about three minutes. Fry on the other side. Comrades who are really not experienced at all can fry them slowly one by one. Slow work will produce fine work.)

3. Use the remaining oil to slightly sauté the ginger slices, add water, a little cooking wine, and use Bring to a boil over high heat, add fish, shredded radish, green onions and simmer over low heat. Cook until the soup is milky white, add chicken essence and salt according to personal taste, and you're done.

Fish head tofu soup

Ingredients: 2 boxes of soft tofu, 1 fresh silver carp head, bamboo shoots, 1 teaspoon of rice wine, 1 teaspoon of vinegar, ginger, green onion, 1/2 sugar A teaspoon, appropriate amount of pepper, a little coriander, stock or water, 1 tablespoon of oil

Method: 1. Wash the fish head, split it in the middle, chop it into large pieces, and use kitchen towels Drain away the moisture.

2. Cut the soft tofu into thick slices, wash and slice the bamboo shoots and ginger.

3. Heat a wok over high heat, add oil and fry the fish head pieces in the pan for 3 minutes. After the surface is slightly browned, add the stock (water will do if you don’t have it), and bring to a boil over high heat.

4. After the water boils, add vinegar and rice wine. After boiling, add green onion slices, ginger slices and bamboo shoot slices, cover the pot and simmer for about 20 minutes.

5. When the soup turns milky white, add salt and a small amount of sugar, add white pepper and coriander segments.

Cross carp and tofu soup

Ingredients: crucian carp, tofu, pork, coriander

Method: 1. Cut the tofu into small pieces, slice the pork, and chop the coriander and green onions. Slice the ginger into pieces, fluff it up and slice it into pieces.

2 Remove the internal organs from the fish, wash it and blanch it with hot water, put it in cold water to scrape off the black skin, wash it, and blanch the tofu (blanch it thoroughly and drain the water).

3 Put a pot on the fire and put in oil. After the oil is hot, stir-fry the onion and ginger. Add Shaoxing wine, broth, meat slices, pepper powder and salt. After the pot is boiled, add water, fish and tofu. Bring to a boil and reduce the heat to low. Simmer for 20 minutes. When the soup is thick and milky white, take out the green onions and ginger, add chicken essence to adjust the taste, add coriander and serve in a soup bowl.

Egg Custard Crucian Carp Soup

Ingredients: One crucian carp, peppercorns, egg custard, ginger, green onion, appropriate amount of salt, appropriate amount of chicken essence

Method: 1 crucian carp After killing, clean it.

2 Place the crucian carp in 30% hot oil and fry it to remove the fishy smell of the crucian carp.

3 Add appropriate amount of water and seasonings and simmer over low heat for 40 minutes.

4 Adding a little egg milk when boiling can make the soup whiter and thicker and taste better.

P.S Egg milk powder can be purchased at the market. If you want to be more convenient and nutritious, replacing egg milk powder with milk is also a good choice.

Bitter melon and black fish soup (microwave method)

Ingredients: snakeheaded fish, bitter melon, salt, chicken essence, pepper, cooking wine

Method: 1. Remove the five internal organs of the black fish Wash, add green onion, ginger and cooking wine to the belly of the fish and set aside for later use. Remove the seeds from the bitter gourd, wash and cut into slices.

2. Put oil in the frying pan and put it in the microwave to preheat. Put the black fish in the microwave, pour in cooking wine and boiling water and heat for 15 minutes. Take it out, then add bitter melon, salt, chicken essence and pepper. Heat it in the microwave for 6 minutes.